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Paleo Sausage and Egg Make-Ahead Muffins


  • 1/2 tablespoon olive oil (or non-stick oil spray)
  • 8 eggs, beaten
  • 1/2 pound breakfast sausage
  • 1/2 onion, diced
  • 1/2 tomato, seeds removed and diced
  • 1/2 cup mushrooms, diced
  • 1 handful spinach
  • Parsley to garnish


  1. Preheat oven to 350 degrees F.
  2. Grease muffin tin or ramekins
  3. Brown sausage in skillet over medium heat, remove from pan and crumble
  4. Beat eggs in large bowl
  5. Dice veggies
  6. Either mix veggies and sausage into beaten egg or place veggies and sausage individually into cups
  7. Fill cups 2/3 full with mixture or pour egg into pre-filled cups until 2/3 full
  8. Bake in the oven for 25 minutes or until egg is cooked and no yolk can be seen
  9. Allow to cool for a few minutes before removing them from cups
  10. Refrigerate in air tight container or place in freezer in individual servings in freezer bags